Cinnamon Knots with a Honey Glaze

• servings: 12 servings
• active time: 45 minutes
• total time: 3 hours 50 minutes

Ingredients

50 grams granulated sugar (lightly packed)

240 mL warm water

7 g active dry yeast (*see notes on how to use instant yeast)

1 large egg (room temperature)

113 grams salted butter (melted)

480 grams bread flour (OR all-purpose flour, spooned and leveled)

1 tsp fine sea salt

60 mL heavy whipping cream

113 grams salted butter (softened)

200 grams brown sugar (light or dark)

1 1/2 Tbsp ground cinnamon

30 mL milk

1 tsp vanilla bean paste (or vanilla extract)

42 grams honey

180 grams powdered sugar (add more or less depending on the consistency)

1/4 tsp ground cinnamon

tiny pinch of salt

Directions

Dough

Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.

Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.

Then add the flour and salt and mix until it comes together.

Use the hook attachment to knead the dough for about 10 minutes (15-20 minutes by hand), until the dough peels itself away from the edge of the bowl.

Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

Filling

Combine the butter with the sugar and cinnamon until they're well combined. Set aside.

Shape

Grease 12 muffin tins with butter, oil or baking spray.

Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle (doesn't have to be exact but make sure it's fairly thin but no see through).

Spread the filling evenly on top of the dough and then fold the dough into thirds, like a letter going into an envelope.

Use a pizza cutter to slice the rectangle into 12 strips. Pinch the ends of each strip and twist it until it's curled, then tie it into a knot. See images in the blog post.

Place the knots in the greased muffin tin, cover loosely with plastic wrap and place in a warm environment to rise again until it's almost doubled in size (should come up past the brim of each of muffin tin).

Meanwhile, preheat the oven to 350F/177C convection and then drizzle a little heavy whipping cream on top of the cinnamon knots.

Bake for about 20ish minutes, until the bread is browned. I like to use a butter knife to push one of the rolls away from the edge of the pan so I can see the bottom edge. It should be super soft and squishy but the bread should be feel baked not too raw/doughy.

Allow the rolls to rest and cool for 15ish minutes before glazing.

Honey Cinnamon Glaze

Meanwhile whisk the milk with the powdered sugar, cinnamon, salt, honey and vanilla, until they're well combined.

Dunk each knot into the glaze or drizzle the glaze on top. Serve warm.

Nutrition

• Calories: 456 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 328 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 2 g
• Total Sugars: 39 g
• Protein: 6 g